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Meat, East Asian

Steamed pork ribs with black bean sauce and rice

Steamed pork ribs with black bean sauce and rice is a steamed dish for 4 people, ready in 1h15, medium difficulty, about €3.40 per person. Success depends on soaking the ribs first and rubbing the marinade thoroughly into every piece before steaming.

Tonight it's dim sum at home, with little pork ribs steamed and simmered in their own juices with black beans and garlic.

Steamed pork ribs with black bean sauce and rice
Total time
1 h 15
Difficulty
Medium
Cost per person
€3.40
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall

This dish comes straight from the dim sum table, where steamed pork ribs are served in small, tender bites. Here the meat cooks slowly in its own juices, flavored with fermented black beans, garlic, and ginger. The result is meat that falls easily off the bone and a concentrated sauce worth pouring over every last grain of rice.

It's a good dish for a Sunday or any evening when you have a bit of time, since the steaming leaves you free to do other things while it cooks. The bold flavors make it more of a dish for adults and adventurous kids, best shared with family or guests who like to try something new. Mon Chou suggests this recipe to bring real flavor from elsewhere into your weekly dinners.

The ingredients

4 people

Butcher

  • Pork ribs, cut into small pieces 1 kg

Pantry

  • Fermented black beans 2 tbsp
  • Soy sauceoften in the pantry 2 tbsp
  • Dry sherry 2 tbsp
  • Sugaroften in the pantry 1 tsp
  • Cornstarchoften in the pantry 1 tbsp
  • Sesame oiloften in the pantry 1 tsp
  • Riceoften in the pantry 300 g

Fruits and vegetables

  • Garlic 4 cloves
  • Fresh grated ginger 1 tbsp
  • Scallions 2

Allergens Soy, Gluten, Sesame

The step by step recipe

  1. Soak the ribs in cold water for 15 minutes, then drain and pat them dry. 15 min

    Soaking removes the blood and makes the meat lighter in color and milder in taste.

  2. Mash the black beans with the garlic and ginger, mix with the soy sauce, sherry, sugar, cornstarch, and sesame oil, then coat the ribs with it.

    Take the time to rub the marinade well into every piece, it spreads through the meat as it steams.

  3. Arrange the ribs in a single layer in a shallow heatproof dish and steam over medium heat. 40 min

    Set the dish on a small rack if your steamer basket is too tight, the steam needs to circulate freely.

  4. Cook the rice in salted water, then drain it. 11 min

    Start the rice 15 minutes before the ribs finish steaming so everything is served hot together.

  5. Sprinkle the ribs with sliced scallions and serve them with their juices over the rice.

    The cooking juices are the best part, pour every drop over the rice.

Our tips to get it right

  • Ask your butcher for ribs cut into small, even pieces, so they all steam at the same rate.
  • Marinate the ribs in the fridge for an hour ahead if you have time, the flavor gets even better.
  • Check the water level in your steamer halfway through, it should never fully evaporate during the 40 minutes.

The variations

  • Swap the pork ribs for chicken wings cut in half, the steaming time drops to about 25 minutes.
  • For a vegetarian version, use large fresh shiitake mushrooms instead of meat, steamed for 15 minutes with the same marinade.
  • To save time, swap the fermented black beans for a tablespoon of ready made black bean paste, already mashed.

What to serve it with

  • Steamed white rice
  • Stir fried Chinese broccoli
  • Jasmine or green tea

Storage

The ribs keep for 2 to 3 days in the fridge in a sealed container. They freeze well, juices included, for up to 2 months. Reheat them by steaming or in the microwave with a splash of water so they don't dry out.

Questions about this dish

Can I replace the fermented black beans with something else?

You can use ready made black bean paste, already salted and mashed. Failing that, an extra tablespoon of soy sauce will give a different but decent flavor.

Can I prepare the ribs ahead of time?

Yes, you can marinate them the night before in the fridge, they'll taste even better. Steam them just before serving.

How do I know when the ribs are cooked through?

The meat should pull away easily from the bone when pricked with a fork. If it doesn't after 40 minutes, steam for another 5 to 10 minutes.

Can I cook this without a steamer basket?

Yes, you can use a metal colander set over a pot of simmering water, covered with a lid. The key is letting steam circulate freely around the pieces.

How long does it take to make steamed pork ribs with black bean sauce and rice?

Count 1 h 15 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in steamed pork ribs with black bean sauce and rice?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does steamed pork ribs with black bean sauce and rice cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten, sesame. Always check the labels of the products you buy.

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